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HELP!!! Turkey is still Frozen!!!

post #1 of 22
Thread Starter 
So i thawed my turkey out in the fridge on Monday morning and its still frozen!!!! Any suggestions????
post #2 of 22
put it in the sink and soak it (with plastic still on of course) in tepid water and change the water every half hour until its thawed.
post #3 of 22
When are you cooking it? Today or tomorrow? Might be best to wait till the day of to thaw it.

And then if I do that, even with the plastic on, I always disinfect the sink with bleach afterward. Just to be on the safe side.

I love how they say you can thaw a turkey in your fridge over one to two days. Yeah RIGHT!!
post #4 of 22
Thread Starter 
i am cooking it tomorrow.. I will put it in sink now in the water thanks.
post #5 of 22
Keep checking the water and adding more warm. It will get cold quite quickly with a frozen turkey in it.
post #6 of 22
Yup, the trick to the quick-thaw water technique is to change the water often - literally every 20 minutes to 1/2 hour. You have to keep the water warm or it won't thaw. It's a real pain in the patootie, I can tell you from experience!

Yeah, I heard the "rule of thumb" over the speakers at the grocery store - 1 full day per 5 pounds. I got mine a week and a half ago. It is thawed now, but it was still frozen solid by their rule of thumb!
post #7 of 22
Thread Starter 
so am i suppose to thaw it out in cold or hot water?
post #8 of 22
Quote:
Originally Posted by STLGRL5
so am i suppose to thaw it out in cold or hot water?
Warm to hot water. Not too hot (like boiling) so you don't cook it. Change the water every 20 minutes - 1/2 hour until it feels well thawed. (You may want to let it thaw a bit more after it feels well thawed, so the inner parts thaw as well.
post #9 of 22
Thread Starter 
ohh ok cuz i was reading on the turkey to thaw it out in cold water
post #10 of 22
Quote:
Originally Posted by STLGRL5
so am i suppose to thaw it out in cold or hot water?
Neither—warm, lukewarm or a little warmer. Unless you're desperately running out of time, and then you run that sucker under some really hot water.

But you're fine to use warm; you have till tomorrow.
post #11 of 22
Quote:
Originally Posted by STLGRL5
ohh ok cuz i was reading on the turkey to thaw it out in cold water
You can do that. It will just take longer.
post #12 of 22
Thread Starter 
Thanks everyone! Wish me luck!
post #13 of 22
It is not safe to thaw in warm water. I read in several different places to use cold water. I think thats why it must be changed so often.
post #14 of 22
I have read to use cold water only. Warm or even tepid can heat it enough to allow bacteria to grow. You DON'T want food poisining for Thanksgiving.
It will thaw in time using cold water .Been there and done it myself. Do change the water often even using cold.
post #15 of 22
You should only thaw it in cold water and change the water every 15 minutes. Warm water brings yucky bugs and no one wants those!! The Turkey council people recommend cold water. It should thaw out within 5 hours or so this way. Chicken breasts usually take an hour in cold water, if that gives you any idea.

Doesn't Butterball have a hotline you can call with questions? You might try calling Butterball.
post #16 of 22
Quote:
Originally Posted by gardenandcats
I have read to use cold water only. Warm or even tepid can heat it enough to allow bacteria to grow. You DON'T want food poisining for Thanksgiving.
It will thaw in time using cold water .Been there and done it myself. Do change the water often even using cold.
Yup - agree with that! Check the Butterball website if in doubt!

http://butterball.com/en/index.jsp
post #17 of 22
1-800-Butterball

That is the easiest number ever. You could call them!
post #18 of 22
As long as you are going to cook the turkey for a long time in a hot oven, then you don't really have to worry about the bugs - They will be killed by the heat - Plus, you won't be leaving it out that long anyway.

Only if you were leaving it out for extended periods of time or you weren't going to cook it thoroughly, then you worry about bugs.

Just like chicken - It has to be cooked through.
post #19 of 22
any meats that you want to defrost quickly, ALWAYS defrost in cold water. Salmonella is nasty to get. I've had a different food poisoning... not pretty. Salmonella is worse.

Always, always, always thaw, if you must, in cold water. Leaving it in the fridge is best, but to do a quick thaw, cold water.
post #20 of 22
Good luck!

I always thought to thaw in cold water too!!

No one wants icky bacteria for Thanksgiving!
post #21 of 22
Haha ... lol ...

When my brother had to defrost a chicken quickly (this was years ago when he was still a clueless bachelor) he put it in the bath and ran it under hot water. Then he rang my Mum and told her, and she was like, `Er...wrap it up in newspaper, take it outside, and put it in the bin'. Jeesh! Men....
post #22 of 22
Overnight in cold water did the trick for us. Ours is a Butterball, and it says on the label 10-12 hours for an 18-24# bird. (Ours is 21#) I'm using a turkey frier, so any bug that survives that bath would probably kick my butt anyway.
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